- 8 ears corn or 1 28 oz bag of frozen corn
- 2-3 roasted red peppers, diced
- 1 green onion, diced
- 1 green pepper, diced
- 1 cup fresh lime juice
- Optional 1/2 cup plant based mayonnaise *
- Ground black pepper and sea salt, to taste
I am always looking for ways to take great recipes and make them healthy. This adaptation is from the Grilled Shrimp served at the Australia booth in this year’s Food & Wine Festival. All the ingredients are healthy and while I will eat seafood on rare occasion, I wanted to try an alternative. I did a lot of research and found that tofu can be a viable alternative. I have never worked with tofu, but now is the time to give it a try.
Inspired by a visit to North Africa and of course, my countless visits to the Moroccan pavilion at EPCOT I have always been curious about cooking in a tagine. Thanks to my wonderfully thoughtful daughter, I now have the opportunity! She gave me this beautiful tagine for my birthday purchased from Sur La Table. For those not familiar, a tagine is a ceramic or clay slow-cooking pot popular in Morocco, Tunisia and Algeria. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded cone. Tagines are traditionally heated over charcoal and eaten communally. Diners gather around the tagine and eat by hand using pieces of bread to scoop up the vegetable and sauce.